ingredients:
- 3 cucumbers
- 1 3/4 ounces salt
0ne week later:
- 18 ounces sake lees
- 1 1/3 ounces sugar
- 1/5 cup sweet sake for seasoning (mirin)
step 1:
Wash the cucumbers and wipe the water off with a paper towel. Put them together with the salt in a plastic bag for food and close. Squeeze the bag. Put a 2 lit. Pet bottle of water over it and keep at room temperature for a week.
step 2:
(one week later) Remove the cucumbers from the bag, wash them and wipe the water off with a paper towel. Put them on a colander and dry them in the shade outdoors for half a day.
step 3:
Mix the sake lees, sugar and sweet sake for seasoning (mirin) in a bowl. (If you use the hard type of sake lees, tear it off and put it in a microwave-proof container. Warm it in the microwave for 30 seconds. )
step 4:
Put the mixture Step 3 and cucumbers in a plastic bag for food and close the bag. Squeeze the bag. Place the bag in the refrigerator for 3~4 weeks.
step 5:
(3 to 4 weeks later) Remove from the refrigerator. Take the cucumbers out of the bag and wipe them with a paper towel to remove any sake lees mixture. Thinly slice the cucumbers diagonally.
comment:
This pickle recipe originated in Nara Prefecture. White gourd, ginger, etc. can also be used to make it. Sake lees contain a lot of dietary fiber, protein, vitamins and minerals and are effective at fighting fatigue and improving health. After pickling sake lees after pickling contain a lot of nutrition and umami, so you can reuse them when you cook meat, fish and vegetables. (We will post these recipes.) After 3 weeks, the sake lees soak into the cucumbers and make them very delicious. After 4 weeks, the cucumbers develop an even richer taste. Please try them.
